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There is something so comforting with a slow cooked meal. Slow cooking food creates so much flavor in the protein being cooked.
Jump to RecipeThe other big benefit to this Slow Cooked Red Wine Pot Roast is the use of RED WINE. Ok, I am kidding. It is the use of only one pot. When you are the chef and the chief dish washer, you sure don’t mind using only one pot. I love using one pot because each layer of flavor you create just builds on itself.
Any slow cooked dish begins with searing the protein. The searing locks in the juices and starts building flavor on the bottom of the pan. The beef is removed from the pan while more flavor is created. The next step begins with a MIREPOIX. The spices follow next and the key to this dish, the red wine. The wine adds real depth and is reduced before the stock is added.
Add the stock and the beef back to the Dutch oven. Top with fresh thyme and let is cook slowly. The meat will cook for a few hours to break down the connective tissues and soften up a generally tough piece of meat. To finish the dish, remove the pot roast and reduce the sauce. Reducing the sauce intensifies the flavor of the sauce that you will want to pour all over the beef for serving.
The steps for making the pot roast.
The Slow Cooked Red Wine Pot Roast Plated.
Slow Cooked Red Wine Pot Roast
So much flavor is developed through slow cooking (and red wine – LOL) as evidneced by this one pot meal – Slow Cooked Red Wine Pot Roast.
Ingredients
- 3.5 Lbs Chuck roast
- 1 Tbsp Salt
- 1 Tbsp Black Pepper
- 3 Stalks Celery
- 3 Whole Carrots
- 1 Whole Yellow onion sliced
- 1/2 Bottle Red wine (Cabernet)
- 2 Cups Chicken stock
- 15 Ounces Tomato Sauce
- 8 Sprigs fresh Thyme
- 2 Tsp Olive oil
Instructions
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Begin by heating the oil on high heat in a Dutch oven. Add the pot roast and sear on each side for 5 minutes. Remove from Dutch oven and set aside.
Add in the mirepoix, celery, carrots and onions. Saute for 4 – 5 minutes. Pour in the wine and reduce by half. Add in the stock and tomato sauce and return the pot roast to the Dutch oven. The liquid should come up a good halfway up the pot roast. Top with the fresh thyme. Bring to a boil and reduce to a simmer.
Cover the pot with a lid and simmer for 3 hours. Remove from pot and let rest for 5 – 10 minutes.
Serve and enjoy!
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